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Cheesy Ravioli with Arugula & Parmesan

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Submitted by happyzhangbo

.

YIELD

4 servings

PREP

6 min

COOK

10 min

READY

18 min

Ingredients

1 453.6
POUND G RAVIOLI
cheese, fresh or frozen *
2 2
CLOVES CLOVES GARLIC
or to taste, minced
¼ 1.3
TEASPOON ML SALT
or to taste
3 45
TABLESPOONS ML OLIVE OIL
2 2
LARGE LARGE SHALLOTS
sliced *
3 45
TABLESPOONS ML RED WINE VINEGAR
1 5
TEASPOON ML DIJON MUSTARD
1 1
X X BLACK PEPPER
freshly ground, to taste *
6 1.4
½ 118
CUP ML PARMESAN CHEESE
shaved or grated *

Directions

Bring a large pot of water to a boil.

Cook ravioli until tender, about 8 minutes.

Meanwhile, heat oil in a small skillet over medium heat.

Add the garlic and shallots and cook, stirring constantly, until just beginning to brown, 3 minutes.

Add vinegar, mustard and pepper, and stir well, remove from the heat.

Drain the ravioli well.

Transfer in a large bowl with arugula and the dressing, toss until well coated.

Sprinkle cheese over pasta.

Serve warm.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 98 91% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 168mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 1g
Vitamin A 7% Vitamin C 6%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

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